Classic BLT’s get even better with the addition of avocado, pepper jack cheese, and spicy Ranch dressing in these Loaded BLT Sandwiches. A great and easy way to update a favorite.
Loaded BLT Sandwich (via):
2 pieces of sourdough or bread of your choice
spicy ranch dressing
1 tomato, sliced
1/2 an avocado, sliced
3 or 4 leafs of iceberg lettuce
2 slices of pepper jack cheese
6 pieces of bacon
ground black pepper
Cover a baking sheet in aluminum foil and spray with nonstick cooking spray. Place bacon on the baking sheet, sprinkle with black pepper, and place into a cold oven. Cook the bacon until the oven is preheated to 400 degrees, continue baking until desired crispiness. Blot the bacon with paper towels to remove grease before adding to the sandwich.
While bacon is cooking, slice the tomatoes, avocado, lettuce and pepper jack cheese. Coat one side of each slice of bread first with a thin layer of mayo followed by a thicker layer of spicy ranch. Assemble the sandwich in this order, bottom to top: bread, lettuce, avocado, hot bacon, pepper jack cheese, tomato, and the final slice of bread. Serve immediately.
As promised… the greek salad recipe that accompanied last week’s amazing greek chicken. This recipe is easy, healthy and incredibly fresh! My roommate Lin and I ate the salad on a bed of lettuce to make it more salad-esque. The choice is up to you!
Original recipe: myrecipes.com
- 2 cucumbers, cut into 1/2-inch cubes
- 2 large tomatoes, cored and cut into 1/2-inch cubes
- 1 medium red onion, chopped, then rinsed and drained
- 1 1/3 cups coarsely chopped parsley
- 1 1/3 cups drained pitted kalamata olives
- 1/2 cup extra-virgin olive oil
- 1/2 cup lemon juice
- 1 1/2 teaspoons dried oregano
- 1 pound feta cheese
- Salt and fresh-ground pepper, to taste
- In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.
- In a small bowl, mix olive oil, lemon juice, and oregano.
- Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.
Notes: You can prepare through step 2 up to 4 hours ahead; cover and chill vegetables and dressing separately. Just before serving, pour cucumber mixture into a colander to drain off any liquid, then return to bowl and mix with feta cheese and dressing.
This week I decided I needed a recipe that would be delicious, quick and easy to make AND that I could eat for lunch or dinner throughout the rest of the week. Lots of requirements! I was totally feeling a soup — warm and cozy with the chilly winter temps (although Mother Nature has been kind to Chicago so far this year!) and I hit the nail on the head! Delicious is an understatement. I had to make a couple of adjustments to the original recipe because I mis-calculated the seasonings that I owned, oops!
Tomato Tortellini Soup
Original recipe: Taste of Home
- 2 packages (9 ounces) refrigerated cheese tortellini
- 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
- 2 cups vegetable broth
- 2 cups 2% milk
- 2 cups half-and-half cream
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1 teaspoon fresh onion, minced
- 1 teaspoon garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese
- Mozzarella cheese for a topping, optional
- Cook tortellini according to package directions.
- Meanwhile, combine the soup, broth, milk, cream, tomatoes, seasonings, and cheese on in a large pot on low heat.
- Drain tortellini; carefully add to soup.
- Simmer for 15 minutes.
- Sprinkle top with mozzarella cheese, if desired.